Salmon Dill And Courgette Pasta Recipes

CREAMY LEMON SALMON AND DILL PASTA

Steps:

• 1. Boil the pasta according to the instructions on the package until it's al dente. When it's done, drain it, but not before reserving a cup of pasta water. 2. In a large pan, add the olive oil and shallow fry the salmon on medium heat until it's done to your liking. Remove it from the pan and set aside. 3. Add the butter to the same pan (don't remove the remaining olive oil) and cook the shallot for a couple of minutes, then add the minced garlic, lemon juice, and white wine and cook for another couple of minutes. 4. Stir in the double cream, cook for a minute or two until it thickens and tip the salmon back in. 5. Add the dill, reserving some for serving, and season to taste. Serve immediately, with extra freshly ground black pepper on top, if you like.

LEMON DILL SALMON PASTA

Steps:

• Boil a salted pot of water for your pasta. Cook it al dente according to package directions. I suggest starting the sauce once the water's boiling.
• Season the salmon with salt & pepper and coat it in the flour.
• Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the salmon and cook it for 2 minutes/side, then take the fish out of the pan and set it aside.
• Add the chicken broth, lemon juice, and garlic to the pan. Let it bubble for about 30 seconds. Reduce the heat to medium.
• Add the cream, dill, and salmon back into the pan. Break the fish up with your spoon into bite-size pieces. Cook it for a few more minutes until it's cooked through and the sauce has reduced and thickened a bit.
• Drain the pasta and add it to the skillet. Toss it & serve immediately with parsley and parmesan cheese if desired.

SALMON PASTA SALAD WITH DILL

Steps:

• Bring a large pot of lightly salted water to a boil. Cook cavatappi pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, run under cold water, drain again, and allow to cool.
• Whisk sour cream, mayonnaise, Parmesan cheese, dill, white wine vinegar, sugar, pepper, salt, garlic powder, and lemon zest together.
• Mix pasta and celery together in a large mixing bowl. Pour in dressing mixture and toss to coat. Gently stir in salmon pieces. Chill for at least 4 hours before serving.

SALMON PATTIES WITH DILL SAUCE

Steps:

• Make the dill sauce first by combining the mayonnaise, sour cream, dill weed and lemon juice in a small bowl, refrigerate until ready to serve.
• In a large bowl flake the salmon into fine flakes, combine with soft bread crumbs, onion of choice, milk, eggs, parsley, lemon juice, pepper, and dill weed.
• Shape into 8 patties about 3/4-inch thick (I use a hamburger patty mold).
• Dip patties into cracker crumbs to coat.
• Melt butter or margarine in a large skillet.
• Pan fry patties until golden brown on both sides.
• Serve with Dill Sauce.
• OPTIONAL: Serve with lemon wedges to squeeze over patties.

SEASIDE PASTA WITH VEGETABLES

Steps:

• Prepare pasta following package instructions.
• Preheat large saute pan on medium-high 2-3 minutes. Place oil in pan. Season salmon with salt; cook 1-2 minutes on each side or until browned.
• Add garlic, tomatoes, broccoli, and broth; cook and stir 3-4 minutes or until salmon separates easily with a fork. Cut salmon into small bite-size pieces.
• Add pasta, lemon juice and zest, feta, dill, and red pepper flakes; toss to combine. Serve.

HOT SMOKED SALMON & DILL SPAGHETTI

Steps:

• First prepare the salmon. Flake the salmon into mouthful-sized chunks in a bowl. Bring a large pan of generously salted water to the boil.
• Cook the pasta. Feed the spaghetti into the pan, give it a stir, then cook at a rolling boil, stirring occasionally to keep the strands separate, until the pasta is just tender but with a bite. Check the cooking time on the pack, as it does vary. When the pasta is almost done, throw in the peas.
• Finish the dish: remove any tough stalks from the dill, then chop the fronds fairly roughly. Reserve about 4 tablespoons of the pasta water, then drain the pasta and peas and return them to the pan with the reserved water. Set over a very low heat, then toss in the salmon, dill, crème fraîche, salt and plenty of freshly ground black pepper. Toss everything together lightly and heat through briefly, then serve.

CREAMY SALMON PASTA

Steps:

• You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
• While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
• Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
• Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.

ANGEL HAIR PASTA WITH SMOKED SALMON AND DILL

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; return to same pot.
• Combine cream, milk, dill, onions, capers and lemon peel in heavy small saucepan. Bring to boil over medium-high heat. Add sauce to pasta; toss to coat. Add salmon and toss to combine. Season win salt and pepper and serve.